rants & recipes

Archive for the ‘mustard’ Category

Hot Wings

Posted by trktos on 4-April-2010

I’ve been meaning to try this hot wing recipe for a long time … finally got around to it today. They were pretty tasty, although I may tweak a bit, next time.  For one thing, the amount of ‘butter’ in the hot sauce was a little much … too oily even though I cut back some. And next time, I’ll make them smaller, per the instructions. But, overall, they were good and one of my first successful breading attempts. I pretty much followed the recipe, doubled. For spices, I used a teaspoon each of thyme, rosemary, dry mustard and sage. I threw in about 2 tablespoons nutritional yeast and about 1 teaspoon of ‘chicken’ bouillon. Also, heed the note about holding out on the water until the end so you can add as much or as little as you need.

Hot wings – not previously owned – pictured below with roasted cauliflower, roasted garlic mashed potatoes and drizzled in orange ‘honey’ mustard sauce:

Orange ‘Honey’ Mustard Sauce

Mix together the following ingredients:

  • 1/2 cup spicy brown mustard
  • 1 tbsp vegan Worcestershire sauce
  • 2 tbsp agave
  • 2 tbsp vegan mayo
  • 2 tbsp orange juice

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Mustard Parsley Seitan

Posted by trktos on 16-February-2009


  • 3 cups vital wheat gluten
  • 1/2 cup nutritional yeast
  • 1 tsp salt
  • 5 tsp dry mustard
  • 4 tsp dried parsley
  • 4 tbsp oil
  • 1/2 cup lemon juice
  • 4 tbsp prepared mustard
  • dash pepper
  • approx 1 cup water
  • 1 tbsp Better Than Bouillon No Chicken
  • dash each soy sauce, Worcestershire sauce
  • approx 1/2 tsp each garlic, onion powders


  1. Preheat oven to 325 degrees.
  2. Mix to combine ingredients.
  3. Shape into log, roll up in aluminium foil, twist ends.
  4. Bake 90 minutes.


  • Modified from this recipe.
  • This recipe needs a little work but has good potential. Next time, I will add some sweetener because it was a little too sour (but, good, with ketchup!) … I will also add more water, maybe a little less mustard and more chick’n, more soy sauce, a little A1? I’d also like to try a different cooking method, maybe making small nuggets and frying?

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Mustard Sauce/Gravy

Posted by trktos on 22-August-2008

I don’t really like mustard, and can’t quite figure out why I decided to make a gravy with it, but I’m glad I did because it’s really tasty! We really like it with Brussels sprouts – it offsets their slight bitterness nicely.


  • 1/4 cup Earth Balance, melted
  • 1 tbsp tahini
  • 1 1/2 tbsp flour
  • 2 tbsp corn starch
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • garlic powder and onion powder, to taste
  • 2 tsp lemon juice
  • 1 tsp vegan Worcestershire Sauce
  • 1 1/3 cups water
  • 1 vegetable bouillon cube
  • 1/2 tsp dry mustard
  • 4-5 drops spicy brown mustard
  • 1 tbsp nutritional yeast
  • 1 tbsp lecithin granules (optional)


  1. Blend all ingredients together until smooth.
  2. Heat until thickened.


  • I usually heat with cubed, frying tofu (tofu, oil, soy sauce) and serve with rice and veggies- don’t forget the ‘sprouts!

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